Sharp R580d(K) manual Veal À LA Medallion, Herbed Loin of Lamb, Veal and Aubergine

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VEAL À LA MEDALLION

Serves 4-6

HERBED LOIN OF LAMB

Serves 8

1 kg veal, cubed

1/2 cup plain flour salt and pepper 3/4 cup water

1 cup finely chopped shallots

2 carrots, thinly sliced

1/2 teaspoon grated lemon rind

2 rashers bacon, chopped

250 g fresh mushrooms, sliced

300 mL carton sour cream

1 tablespoon chopped chives

1/2 cup white wine

1/4 cup oil

3 cloves garlic, crushed freshly ground black pepper 2 teaspoons rosemary spikes 1 kg loin of lamb

1.Toss veal in flour. Place in a 3-litre casserole dish. Stir in salt, pepper, water, shallots, carrots, lemon rind and bacon.

2.Cover and cook for 34-36 minutes on MEDIUM, stirring 2-3 times during cooking.

3.Stir in mushrooms and sour cream.

4.Cover and cook a further 5-7 minutes on MEDIUM.

5.Sprinkle with chives.

VEAL AND AUBERGINE

Serves 4-6

750 g veal, diced

1 Iarge aubergine or eggplant, cubed

1 tablespoon flour

2 teaspoons fresh sage black pepper to taste

1 teaspoon chicken stock powder

4 rashers bacon, chopped

3 shallots, sliced

1 yellow capsicum, sliced

420 g can peeled tomatoes

2 tablespoons continental parsley, chopped

2 tablespoons tomato paste

1.Toss veal in combined flour, fresh sage, chicken stock powder and black pepper.

2.Stir in bacon, shallots, crushed tomato, yellow capsicum, tomato paste and aubergine.

3.Cover and cook for 32-34 minutes on MEDIUM, stirring 2-3 times during cooking.

4.Sprinkle with parsley and serve with rice and Kalamata olives.

1.Mix all ingredients except lamb together to form a marinade.

2.Place loin of lamb in large shallow dish and pour over marinade; leave overnight.

3.Remove loin of lamb from marinade and roll loin tightly, securing with string.

4.Place on a rack. Cook for 20 minutes on MEDIUM (for medium) or 24 minutes on MEDIUM (for well done). Turn meat over halfway through cooking.

5.Allow to stand 10 minutes covered with foil before carving.

ITALIAN SPAGHETTI SAUCE

Serves 4-6

500 g topside mince

1 onion, chopped

2 clove garlic, crushed

410 g can whole tomatoes

1/2 cup tomato paste

100 g mushrooms, sliced

1 tablespoon chopped parsley

1 tablespoon fresh oregano leaves

1 tablespoon fresh basil leaves

1.Mix mince, onion and garlic together in a large bowl. Cook for 8-10 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain well.

2.Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano and basil.

3.Cook a further 6-8 minutes on MEDIUM HIGH. Stir halfway through cooking.

4.Serve over hot spaghetti.

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